I revisited Kiyama in August, where the lingering summer heat was still intense. Once again, I was warmly welcomed by the friendly and cheerful owner and staff, making for a delightful experience!◇ Steamed rice with natural eel from the Miho Five Lakes and grilled corn. The savory aroma of the locally grilled eel combined beautifully with the sweetness of the corn, capturing the essence of summer.◇ Potato puree with scallops and red sea urchin. The smooth texture melded perfectly with the rich flavors of the scallops and sea urchin.◇ Grilled horse mackerel served with bitter melon and egg yolk vinegar.◇ The signature bonito flakes. Finely shaved honbushi and arabushi are used to create the finest dashi.◇ A bowl of abalone, liver tofu, and okawakame. A dish that allows you to fully savor the umami of the finest dashi.◇ Sashimi of biwa trout and flower sea bream.◇ Grilled blackthroat seaperch with a sauce made from green eggplant and fruit eggplant.◇ Grilled conger eel with plum paste.◇ A dish featuring spiny lobster paired with figs and Taiwanese oolong tea jelly. The sweetness of the figs and the aroma of the oolong tea complemented the umami of the lobster perfectly.◇ Fried grouper tempura served with grated winter melon sauce. The strong umami of the grouper was beautifully balanced by the gentle sauce of winter melon.◇ A cold dish featuring sirloin cap, tomatoes, red okra, and flower pepper.◇ The final five delights from Kiyama.Fried knife fish with egg and rice, Mixed rice with barracuda, Shellfish dashi ramen, Marinated meichidai rice bowl, Rice with chirimenjako and egg yolk.◇ For dessert, a refreshing finish with watermelon and wasanbon jelly, water yokan, and lemon jelly. A cool and summery sweet treat to conclude the meal.
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